Pour white chocolate discs or chips into a heat proof bowl and microwave for 30 second increments (stirring in between) until smooth. Pour onto a baking sheet covered with either a silicon baking mat or parchment paper

Using a spatula or knife, spread chocolate to desired thickness, ours was on the thin side, no more than 3/8" at its thickest. A thicker bark will take longer to cool, and might be harder to distribute the chips in so we recommend going thinner.

Crush cannoli chips over the white chocolate and press some larger pieces in so they go all the way through the white chocolate. You want to work reasonably quickly so the chocolate doesn't begin to set

Let cool at room temperature until chocolate has set. Try to avoid putting it in the fridge to cool, the extreme change in temp can cause your chocolate to loose its sheen.

Break into pieces and enjoy with family and friends! Store in an airtight container for up to two weeks.